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Consomme Diplomate

A clear consommé garnished with poached sausage rounds, black truffle, and tapioca.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Consomme Diplomate

Ingredients

Directions

Prepare the garnish

  1. Roll the chicken forcemeat into small sausage shapes.

  2. Poach the sausages until cooked through.

  3. Cut the sausages into thin rounds.

Assemble and serve

  1. Place the sausage rounds in a soup tureen.

  2. Add the black truffle to the tureen.

  3. Pour the boiling consommé over the garnish.

  4. Thicken the soup with the poached tapioca.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  3. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Crayfish + truffletop 14% of all pairs
    Smell alikelow
    Cooked together129 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken forcemeat
Forms the sausage-shaped garnish, giving it a firm, tender bite once poached.
Black truffle
Adds a deep, earthy aroma to the clear soup.
Consommé
Serves as the clear, flavourful broth that carries the garnish.
Poached tapioca
Thickens the soup, giving it more body.

The step that matters

Poach the sausages until cooked through. Chicken forcemeat is raw protein that must reach a safe internal temperature. Poaching gently keeps the mixture tender and prevents it from becoming rubbery or falling apart.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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